Biophysical evaluation of milk-clotting enzymes processed by high pressure.
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DOI: 10.1016/j.foodres.2017.03.042
Abstract: High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C),… read more here.
Keywords: milk clotting; rennet; high pressure; clotting enzymes ... See more keywords